This fruity-fresh low-carb salad with pineapple and lime is the perfect accompaniment to a lightly cooked salmon fillet. A perfect summer dish that can be prepared in no time at all and tastes delicious seasoned with our Veggy Hot + Spicy mix. Try it now!
Ingredients 4 Portions
Preheat the oven to 80°C (176°F) using the conventional oven setting.
Peel the pineapple, cut into quarters and dice. Wash and dice the cucumber. Peel the red onion, half then into fine rings. Add all the ingredients to a bowl. Squeeze out the juice of a lime and mix the ingredients together thoroughly. Season the salad with salt and pepper to taste.
Rinse the salmon fillet under cold water, pat dry and cut into 4 fillets against the grain. Mix Kotányi Veggy Hot + Spicy mix with 3 tbsp. of olive oil and rub onto the salmon fillets. Dust the skin side with a little flour.
Sear the fillets in a pan with a splash of olive oil skin side down for three minutes. Reduce the heat a little, turn the fillet and fry for another three minutes. Leave to infuse in the oven in an oven-proof dish for around 5 minutes.
Rinse the cilantro and pluck off the leaves.
Dish up the salmon fillets with the pineapple and lime salad and garnish with the fresh cilantro.